2 lb pork tenderloin, cut into 1 ? 1-1/2? chunks
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp maple syrup
1-1/2 tsp minced fresh rosemary
3 peaches cut into quarters lengthwise, pit removed, skin-on
5 oz sliced prosciutto
12 bamboo skewers, for serving
6 cups seasonal greens (baby leaf lettuces), washed and dried
2-1/2 tbsp olive oil
1/4 tsp salt
Whisk balsamic vinegar, olive oil and rosemary together to make a marinade. Brush peach quarters with marinade, cover and set aside. Put pork and leftover marinade into a non-reactive bowl with a cover. Marinate pork for 20 minutes, tossing to coat evenly.
Prepare grill to achieve high heat. Drain pork cubes from the marinade. Using long tongs cook the pork on all sides for about 10 minutes, until done and center of cubes achieve temperature of 160 F and feel firm. Remove pork from the grill and cover with foil.
Toss seasonal greens with olive oil and salt.
Grill the peaches 2-3 minutes, until they have grill marks on both sides. Remove the peaches from the grill.
Put 3 – 4 pieces of pork on each skewer. Then put a loosely folded slice of prosciutto on each skewer. Finish skewers by putting a slice of grilled peach at the end of each skewer.
Serve on a bed of seasonal greens. Serve immediately.